Root Vegetable Rice with Arugula & Perilla Leaf Soy Sauce Dressing
Nutritious Root Vegetable Rice served with a Fragrant Arugula and Perilla Leaf Soy Sauce Dressing
Create a wholesome meal in one pot with this ‘Root Vegetable Nourishment Rice,’ where the rice and its accompaniments become one during the cooking process. This time, we’ve selected ingredients that grow underground, making it a truly nourishing dish. The accompanying arugula and perilla leaf soy sauce dressing adds a burst of fresh flavor. The natural sweetness and savory depth of the root vegetables meld beautifully with the rice, ensuring a delightful experience for everyone.
Root Vegetable Rice Ingredients
- 2/3 cup Mixed Grains Rice (rinsed and soaked for over 30 minutes)
- 1 medium Potato (peeled and diced into 1.5cm cubes)
- 1/3 Carrot (peeled and diced into 1.5cm cubes)
- 1/4 Daikon Radish (peeled and diced into 1.5cm cubes)
- 50g Lotus Root (peeled and diced into 1.5cm cubes)
- 50g Burdock Root (cleaned and diced into 1.5cm cubes)
- 150ml Water (or adjust to your rice cooker’s water level)
- 1/2 Tbsp Soup Soy Sauce (for seasoning the rice)
- 1 tsp Brown Rice Oil (to mix with cooking water)
Arugula & Perilla Leaf Soy Sauce Dressing
- 1 handful Arugula (approx. 30g)
- 10 Perilla Leaves
- 1/4 Onion (very finely minced)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soup Soy Sauce
- 1-2 Tbsp Soy Sauce (adjust to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Perilla Oil
- 2 Tbsp Sesame Seeds (whole or crushed)
- 1 handful Arugula (approx. 30g)
- 10 Perilla Leaves
- 1/4 Onion (very finely minced)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Soup Soy Sauce
- 1-2 Tbsp Soy Sauce (adjust to taste)
- 1 Tbsp Sesame Oil
- 1 Tbsp Perilla Oil
- 2 Tbsp Sesame Seeds (whole or crushed)
Cooking Instructions
Step 1
First, rinse the mixed grains rice thoroughly and let it soak in a colander for at least 30 minutes. Soaking the rice makes it fluffier and more delicious.
Step 2
Prepare the root vegetables: peel (if necessary) and clean the potato, carrot, daikon radish, lotus root, and burdock root. Dice them into uniform 1.5cm cubes. For burdock root, make sure to scrub off any dirt thoroughly.
Step 3
Place the soaked rice into your rice cooker. Add 150ml of water (or adjust according to your usual rice cooking water ratio). Arrange the diced root vegetables on top of the water and add 1/2 Tbsp of soup soy sauce to season the rice as it cooks.
Step 4
Finally, drizzle 1 tsp of brown rice oil over the water and press the ‘cook’ button on your rice cooker. You can use the standard white rice cooking mode.
Step 5
While the rice is cooking, let’s prepare the soy sauce dressing. Wash the fresh arugula and perilla leaves under running water, then drain them well on a colander. Excess water can dilute the flavor of the dressing.
Step 6
Finely chop the drained arugula and perilla leaves. Mince the onion very finely as well. In a mixing bowl, combine the chopped arugula, perilla leaves, minced onion, and minced garlic. Add 1 Tbsp of soup soy sauce and 1-2 Tbsp of regular soy sauce (adjust the amount to your preference).
Step 7
Add 2 Tbsp of sesame seeds (whole or crushed) for a nutty flavor and mix everything together well.
Step 8
Finish the dressing by adding 1 Tbsp of sesame oil and 1 Tbsp of perilla oil, and gently mix. Using perilla oil adds a deeper, richer aroma.
Step 9
Once the rice is cooked, do not let it rest. Immediately fluff the rice and vegetables gently with a spatula, being careful not to mash the vegetables. This ensures the texture and flavor of the root vegetables are preserved. Serve the nourishing root vegetable rice and top with the prepared soy sauce dressing. Enjoy your delicious and healthy meal!
